Izy Hossack – Top With Cinnamonhttps://topwithcinnamon.com
Awesome Recipes from London Student, Izy HossackThu, 10 Aug 2017 12:16:18 +0000en-UShourly1https://wordpress.org/?v=4.8.140065073http://creativecommons.org/licenses/by/2.0/Chilaquiles with Cashew-Coriander Crema {Vegan}http://feedproxy.google.com/~r/TopWithCinnamon/~3/1UBwYQkKFsY/chilaquiles-cashew-coriander-crema-vegan.html
https://topwithcinnamon.com/2017/08/chilaquiles-cashew-coriander-crema-vegan.html#commentsTue, 08 Aug 2017 19:55:20 +0000https://topwithcinnamon.com/?p=9883I just got back from Italy and it was THE BEST. Even though we almost melted in the 40+ degree heat (global warming is very scary) and got attacked by mosquitos I was still one of my favourite places I’ve ever visited. I’m very excited to go back sometime and see more of it…so so...

I just got back from Italy and it was THE BEST. Even though we almost melted in the 40+ degree heat (global warming is very scary) and got attacked by mosquitos I was still one of my favourite places I’ve ever visited. I’m very excited to go back sometime and see more of it…so so much more! I only got to see Florence this time so there are many more places to visit and a LOT more food to be eaten.

I think my favourite aspect of visiting Italy, apart from the amazing food, was the fact that I just weirdly slotted in. I’ve always felt slightly out of place in the UK – I’m short, have slightly olive-y skin and thick wavy hair thanks to my half-Italian genetics. In Italy though I obviously just looked like one of the gang which is kind of comforting when you’re travelling in a new country.

ANYWAY that has absolutely nothing to do with this recipe at all because this is a post about chilaquiles from the gorgeous book, One Part Plant, by Jessica Murnane! All the recipes in her book are super accessible and also plant-based which is right up my street. This recipe is so easy to assemble and a lil bit sneakily healthier than a standard recipe for chilaquiles – instead of using regular fried tortilla chips, we just bake up some tortillas until they’re crispy and use those! They have a bath in a warm, spiced tomato/black bean sauce just before serving so you get some chips which are crispy and some which have sogged up a bit – a perfect balance of textures. The cashew crema is genius and quick to make; although the recipe advises to soak overnight, I’ve found soaking cashews in boiling water for 30 mins is usually enough time if you’ve got a high-powered blender.

So get your brunch on and make yourself some taaasty chilaquiles!

Chilaquiles with Cashew-Coriander Crema {Vegan}

FOR THE CILANTRO CREAM:

40 g (½ cup) raw cashews, soaked in water for at least a few hours (overnight is best), drained

TOPPING IDEAS:

Avocado

Cilantro and onions

Diced peppers or tomatoes

Hot sauce

Preheat the oven to 180C (350F).

To make the cilantro cream: place all the ingredients in a high-speed blender and blend until the mixture is completely smooth. This might take up to 5 minutes, depending on the power of your blender. Add more water as you go if needed. Taste and add more salt or lime juice if desired. Pour the cream into a small bowl and rinse your blender—you’ll be using it again soon.

To finish the dish, heat a few tablespoons of veggie broth or a glug of oil in a large skillet over medium. When the pan is hot, add the onion and salt and sauté until the pieces are soft and translucent, about 5 minutes.

Combine the tomatoes, vegetable stock, garlic, chipotle, and jalapeño in a blender and blend until the mixture is smooth. Pour it into the pan with the onion and bring it to a boil. Reduce the heat and simmer for 10 minutes.

While the sauce is simmering, spread the tortilla pieces on a baking sheet and bake for 5 to 15 minutes, until they begin to dry out and start to curl on the sides. If you aren’t able to spread all the chips on your sheet, do them in two batches or use two sheets. You can also spray the tortillas with a little olive oil for extra crispness.

Stir the beans into the sauce and simmer on low for a few more minutes. When you are ready to serve, stir the chips into the sauce—but only when you are ready to serve! You don’t want them to get too soggy—you’re aiming for a combination of soft and crunchy. Serve the chilaquiles warm, topped with coriander cream and your chosen toppings

– Recipe from One Part Plant by Jessica Murnane*– I find it super hard to get chipotles in adobo in the UK so I used a teaspoon of smoked chipotle paste (Gran Luchito is an excellent brand)– It’s also hard to find totally corn-based tortillas in the UK! So I used seedy wholemeal (wheat) wraps instead

]]>https://topwithcinnamon.com/2017/08/chilaquiles-cashew-coriander-crema-vegan.html/feed39883https://topwithcinnamon.com/2017/08/chilaquiles-cashew-coriander-crema-vegan.htmlCherry, Chocolate & Hazelnut Tortehttp://feedproxy.google.com/~r/TopWithCinnamon/~3/XK5UjmMCUIo/cherry-chocolate-hazelnut-torte.html
https://topwithcinnamon.com/2017/07/cherry-chocolate-hazelnut-torte.html#commentsTue, 18 Jul 2017 16:04:48 +0000https://topwithcinnamon.com/?p=10498Growing up I remember leafing through my mum’s cookbook, searching for the particular recipe that I wanted to make that day. I would look out for the signposts e.g. the page with the post it note on it, the page with a magazine cut-out of a brownie recipe with its gloriously vintage photo… It was...

Growing up I remember leafing through my mum’s cookbook, searching for the particular recipe that I wanted to make that day. I would look out for the signposts e.g. the page with the post it note on it, the page with a magazine cut-out of a brownie recipe with its gloriously vintage photo… It was easier to remember the location of certain recipes in that book like the chocolate chip & almond torte situated on the final pages. That’s the recipe that this torte is based off of (and which was in my first cookbook!) with a few changes made to incorporate hazelnuts and cherries into the batter as well.

As cherries are in season at the moment, I’ve been eating and baking with them a lot! Much to my joy, Waitrose has just started stocking British-grown cherries which is pretty amazing. All of the UK-sourced fruit and veg from Waitrose is LEAF Marque (Linking Environment and Farming) certified which means that the farmers operate in environmentally responsible ways like using crop rotation and limiting use of chemical pesticides/fertilisers. I find it so cool when I can source ingredients from the UK which you wouldn’t typically expect that have been grown in a way which is mindful of the environment. Oh and the cherries were juicy and sweet! So they paired perfectly with the bitter chocolate and earthy hazelnuts.

This torte does require a bit of extra effort as you have to do the whole egg white whisking thing plus you need to pull out that food processor to break down the biscuits + hazelnuts. BUT I do have to say that this is one of my all time fave tea-time cakes. It’s quite light and buttery so it goes down well with a cup of coffee in the afternoon!

Cherry, Chocolate & Hazelnut Torte

100 g (3.5oz) butter (softened (plus extra for the tin))

130 g (4.6oz) digestive biscuits or graham crackers

80 g hazelnuts

1 tsp baking powder

75 g (1/2 cup + 2 tbsp) plain white flour

4 eggs

100 g (1/2 cup) granulated sugar

¼ tsp salt

300 g (11oz) cherries (pitted, roughly chopped)

75 g (2.6oz) dark chocolate chips or roughly chopped chocolate

Grease a 12-inch tart tin or cake pan with some softened butter using a paper towel. Preheat the oven to 180 C (350F)

Place the biscuits/crackers into a food processor and blitz until mealy. Add the hazelnuts and blend again until the majority has broken down into a mealy texture. Pulse in the flour and baking powder. Use some of this mixture to dust the buttered tin then pour the rest of it into a large bowl and set aside.

Separate the eggs placing the whites into a large, clean bowl and the yolks into the bowl of the food processor.

Add the butter, half the sugar and the salt to the food processor with the yolks and blend together until smooth. Tip in the flour/biscuit crumb mixture from earlier and blend until just smooth. Scrape back into the bowl which the flour/biscuit mixture was in.

Whisk the egg whites until they start to froth up. Very slowly stream in the remaining sugar as you continue to whisk the egg whites. Keep whisking until you get stiff peaks.

Mix 1/3 of the beaten egg whites into the butter mixture in the large bowl to loosen it up. Add the remaining beaten egg white and gently fold together until you just reach a consistent, smooth batter.

Pour the batter into the prepared tin and sprinkle with the cherries and chopped chocolate (I also put some extra hazelnuts on top). Bake for 20-25 minutes until the edges are set and the middle is just slightly soft. Remove from the oven and leave to cool. Remove from the tin, cut into wedges and serve.

– to make this gluten-free: replace the flour with gluten-free baking flour. Use dry amaretti biscuits (check they’re gluten free) instead of the digestive biscuits/graham crackers. – to make this dairy free: use refined olive oil or canola oil/sunflower oil instead of the butter. Make sure the chocolate you’re using is dairy-free.

*Thanks to Waitrose for sponsoring this post! All opinions are my own.

]]>https://topwithcinnamon.com/2017/07/cherry-chocolate-hazelnut-torte.html/feed510498https://topwithcinnamon.com/2017/07/cherry-chocolate-hazelnut-torte.htmlCrispy Potatoes with Pesto, Tomatoes & Burratahttp://feedproxy.google.com/~r/TopWithCinnamon/~3/rbRV-HEb0BE/crispy-potatoes-pesto-tomatoes-burrata.html
https://topwithcinnamon.com/2017/07/crispy-potatoes-pesto-tomatoes-burrata.html#commentsWed, 12 Jul 2017 14:49:11 +0000https://topwithcinnamon.com/?p=10470This type of food is my favourite thing about this time of year. Those recipes that are so quick to put together on a weeknight so you can sit outside and enjoy your dinner as the sun juuuust starts to set (although lets be real I’m probably sneezing 20% of the time because of all the...

This type of food is my favourite thing about this time of year. Those recipes that are so quick to put together on a weeknight so you can sit outside and enjoy your dinner as the sun juuuust starts to set (although lets be real I’m probably sneezing 20% of the time because of all the pollen but OH WELL). Simple ingredients put together to make one delicious, perfect meal.

This salad features one of my favourite carb-elements ever – sautéed potatoes. Is anyone else obsessed with them like I am!? They’re crispy on the outside and fluffy on the inside a bit like a roasted potato but a) faster to make and b) less dry, I find. The perfect addition to a salad like this in place of something like croutons to show you that potatoes are more than a bit on the side! Because hey, white potatoes get a bit of a bad rap in the ‘wellness world’ as people seem to demonise any carb which is white. But hello did you know they’re a source of fibre, especially if you leave the skins on as I always do! They’re also high in vitamin C and Potassium which are essential micronutrients. Potatoes themselves are naturally fat free so if you need to control your fat intake, they’re a great option. Something else people tend to overlook is that potatoes are very cheap so when you’re on a budget they’re a super accessible source of nutrition including the all-important carbohydrates that your body needs. Plus they’re locally grown in the UK & Ireland which is always a win!

At the moment I’m loving them for dinner either par-boiled & sautéed like this (where I use floury baking potatoes) or boiled and cooled (where I’d use waxy/new potatoes). Toss them into a salad with a delicious vinaigrette, some pulses, seasonal veg & some leafiness. I’m not a fan of regular potato salad (too much mayo, not a fan), and I find that using differently flavoured vinaigrettes makes things more interesting anyway. I like to add different spices/fragrant ingredients to give the meal a Mexican/Italian/Japanese… twist without having to change much else.

This recipe is a slightly more jazzy version of a standard tomato/basil/mozzarella salad. I’ve bulked it up with the crispy sautéed potatoes and cannellini beans so the dish holds it’s own as a meal. I drizzled in pesto and sprinkled on za’atar plus fresh basil for pumped up flavour. Lastly the burrata which, if you’ve never had it before, is basically a ball of mozzarella with cream inside so when you cut into it, you get a kind of creamy drizzle over the salad. If you can’t source burrata/it’s too expensive (I’ve bought it for £4-5 per large ball from an Italian deli), just get yourself a nice large ball of mozzarella, tear it up and dot it over the salad; If you’ve got a splash of cream on hand, drizzle a tablespoon or two over as well!

Crispy Potatoes with Pesto, Tomatoes & Burrata

~500 g potatoes (floury are best here) (skin on)

3 tbsp sunflower oil or another neutral oil

salt

2 handfuls rocket (arugula) leaves

1x 400 g can cannellini beans (drained)

4 tbsp basil pesto

4-5 tbsp pitted, sliced olives

~400 g cherry tomatoes (halved) or heritage tomatoes (sliced)

300 g ball of burrata cheese (see notes)

2 tsp za'atar mix (see notes)

a few basil leaves (torn)

Bring a large pot of well-salted water to the boil. Wash the potatoes well then cut into ~3cm chunks. Drop them into the boiling water, bring the water back up to the boil and cook for 3 minutes. Remove the pot from the heat and drain the potatoes.

Over a medium-high heat, heat a large frying pan with enough oil to coat the base of the pan well. Once the oil is hot add the potatoes to the pan and season with some salt – you don’t want to crowd it too much so you may need to fry in 2 batches, depending on the size of your frying pan.

Cook the potatoes until they start to turn golden underneath then turn them so all the sides become golden. Remove from the heat and set aside.

On a serving plate, lay down the rocket leaves. Mix the cannellini beans, pesto and olives together in a small bowl and distribute over the leaves. Lay on the tomatoes and warm potatoes. Place the burrata in the centre and sprinkle with the za’atar and basil leaves. Serve.

– Za’atar is a herb mix containing dried oregano, sumac, sesame seeds and sallt. If you can’t source it (I get it from the Middle Eastern grocers in London/Leeds) you can sprinkle on dried oregano instead or leave it out.

– if you can’t find burrata, use a large ball of mozzarella cheese, tear it up and scatter that over the salad. If you’ve got some cream on hand, drizzle 1-2 tablespoons over the salad too.

]]>https://topwithcinnamon.com/2017/07/crispy-potatoes-pesto-tomatoes-burrata.html/feed510470https://topwithcinnamon.com/2017/07/crispy-potatoes-pesto-tomatoes-burrata.htmlStrawberry & Rye Sconeshttp://feedproxy.google.com/~r/TopWithCinnamon/~3/FZS7jtRTpsM/strawberry-rye-scones.html
https://topwithcinnamon.com/2017/07/strawberry-rye-scones.html#commentsFri, 07 Jul 2017 11:56:51 +0000https://topwithcinnamon.com/?p=10451Summer heat is taking over London at the moment! I think we’re all pretty confused in the UK because we can’t complain about it being cold and rainy? Also I’ve been watching some of the Wimbledon tennis here & there and man, the poor tennis players must be having peak times in the 30-degree heat...

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Summer heat is taking over London at the moment! I think we’re all pretty confused in the UK because we can’t complain about it being cold and rainy? Also I’ve been watching some of the Wimbledon tennis here & there and man, the poor tennis players must be having peak times in the 30-degree heat :/

I’m finally getting a few days to myself with no work to do and just being able to see my friends from home for a bit. Also got my exam results and am SO relieved that they went well so I can officially relax for the summer time. Summer for me always involves copious amounts of iced coffee, lots of courgettes from my dad’s allotment and strawberries!! The strawberry & cream pairing is an iconic summer flavour in the UK, especially around Wimbledon.

I made a trio of strawberry recipes for M&S which I’m reposting here for your guys to see. First up are these strawberry & rye scones. My favourite basic scone dough with fresh strawberries layered in. They’re best served warm with salted butter (and jam if you want more sweetness!).

Preheat the oven to 180 C (350 F), line a baking tray with baking paper. Slice each strawberry into 3 or 4 slices.

In a large bowl, combine the flours, baking powder, salt and sugar. Add the butter to the bowl and use your fingertips to rub the butter into the dry ingredients until it’s mostly fine-textured with some pea-sized lumps of butter remaining.

Make a well in the middle of the ingredients and crack in the eggs and add the yogurt. Stir together just until you’ve mixed in most of the flour but there are still floury patches remaining.

(See pics above for this step!) Dust a clean work surface with flour and tip the contents of the bowl out onto it. Dust the top of the dough with more flour and roll it out into a rectangle roughly 40 x 20 cm. Lay half of the sliced strawberries down the middle third of the dough. Fold the left third of the dough over the top of the strawberries to cover them. Lay the rest of the strawberries onto the flap of dough you just folded over. Fold the right third of the dough over these strawberries to cover them. You should end up with alternating layers going: dough, strawberries, dough, strawberries, dough.

Cut into 8 equal rectangles using a large knife or bench scraper. Spread them out over the baking paper so they aren’t touching. Brush the tops of the dough with a little yogurt and sprinkle with the extra sugar. Bake for 20-25 minutes until dark golden. Serve warm.

]]>https://topwithcinnamon.com/2017/07/strawberry-rye-scones.html/feed1210451https://topwithcinnamon.com/2017/07/strawberry-rye-scones.htmlBakewell (Cherry & Almond) Jamhttp://feedproxy.google.com/~r/TopWithCinnamon/~3/LppOARGCfJA/bakewell-cherry-almond-jam.html
https://topwithcinnamon.com/2017/06/bakewell-cherry-almond-jam.html#commentsFri, 30 Jun 2017 16:04:40 +0000https://topwithcinnamon.com/?p=10395When I was at secondary school, I took Food Technology as one of my GCSEs. There were only 5 of us in the class (everyone obviously hated cooking hahah) but we got recruited to help make jam to sell at the school’s Christmas Bazaar. I remember having to stir up huge vats of the stuff and we...

When I was at secondary school, I took Food Technology as one of my GCSEs. There were only 5 of us in the class (everyone obviously hated cooking hahah) but we got recruited to help make jam to sell at the school’s Christmas Bazaar. I remember having to stir up huge vats of the stuff and we made some delicious jars of classic preserves – lemon curd, mango chutney, strawberry jam…

One which struck me by surprise was an apricot jam we made using dried apricots with flaked almonds stirred in right at the end. I’d never seen that before but it stuck with me.

So that’s partially where the inspiration for this jam came from – a little twist on the classic cherry jam! In the UK we have a delicious pastry called Bakewell tart which, if you haven’t heard of it before, is a shortcrust pastry case with a layer of cherry jam topped with frangipane (an almondy, buttery cake). It is deliciousas that pairing of almond with stone fruits works so amazingly together so I thought ‘why not make a Bakewell-flavoured jam!?’. And man, it is SO GOOD on toast with a bit of almond butter underneath too.

My dad and I always use Tate & Lyle’s Jam Sugar for jamming because it contains added pectin so it’s perfect for low-pectin fruits (e.g. loganberries which my dad grows on his allotment!) to help the jam gel and set. #FoodScienceFact – pectin is actually a form of dietary fibre and is mainly found in something called the ‘middle lamella’ which is a kind of jellyish bit situated between plant cells to stick them together – it’s really high in the white pith of citrus fruits! Also of course you need the sugar to preserve the jam (another #FoodScienceFact – sugar helps with preservation by lowering something called the ‘water activity’ which is essentially the amount of water which is available to microorganisms to use for energy. Salt also does this which is why high salt/high sugar foods keep well).

This year Tate & Lyle are launching their ‘Great British Jam Awards’ to inspire the UK to get their jam on – open from June 14th – July 6th (winners announced on July 12th). So if you’re in the UK make sure you give jam making a go this summer so you can enter their contest and win some great prizes!

For more information check out WeLoveBaking on Facebook, full terms and conditions here

Bakewell (Cherry & Almond) Jam

1.2 kg fresh cherries (or 1 kg frozen, pitted cherries)

1 kg Tate & Lyle Jam sugar

1 lemon (juiced)

80 g flaked almonds

2 tsp almond extract

Remove any stems from your cherries. To pit the cherries, place them over the open mouth of a clean, empty glass bottle (e.g. a beer bottle) facing upwards. Use a chopstick to poke through the cherry so that the pit pops out straight into the bottle. Repeat with the rest of the cherries – you should end up with roughly 1kg of cherries.

Place the pitted cherries into a large pot with the sugar and lemon juice. Place over a low heat and stir occasionally until it starts to bubble. As you start to see juice coming out of the cherries, turn the heat up. Keep stirring occasionally until the jam just starts to simmer then turn the heat down to low and leave to simmer. Let it simmer for 20-30 minutes until it has thickened and will coat a wooden spoon with a jammy layer.

You can test if the jam is done by placing a small plate into your freezer for 5 minutes so it gets nice and cold. Scoop a spoonful of jam onto the plate. Let it sit there for a minute to cool then push with a finger – if the jam wrinkles and leaves a clear line it’s done, if it is still liquidy it needs to be cooked for longer.

Remove from the heat and stir in the almonds and almond extract. Divide between sterilised glass jars and leave to cool. Store at cool place for up to 3 months.

*Thanks to Tate & Lyle for sponsoring this post, and you guys for supporting my blog! All opinions are my own

]]>https://topwithcinnamon.com/2017/06/bakewell-cherry-almond-jam.html/feed410395https://topwithcinnamon.com/2017/06/bakewell-cherry-almond-jam.htmlFresh Mint & Chocolate Chip Popsicleshttp://feedproxy.google.com/~r/TopWithCinnamon/~3/nfRdV0MTRPc/fresh-mint-chocolate-chip-popsicles.html
https://topwithcinnamon.com/2017/06/fresh-mint-chocolate-chip-popsicles.html#commentsMon, 26 Jun 2017 14:24:43 +0000https://topwithcinnamon.com/?p=10427I’ve been in New York for a week doing promo for The Savvy Cook which was really fun but also HOT. I’ve never experienced summer in New York before so now I totally understand why people try to get the heck outta town when it heats up! The only positive thing about weather this warm...

I’ve been in New York for a week doing promo for The Savvy Cook which was really fun but also HOT. I’ve never experienced summer in New York before so now I totally understand why people try to get the heck outta town when it heats up! The only positive thing about weather this warm is that ice cream and iced coffee are appropriate every day.

I made these popsicles just before I went away because I was planning ahead for the annual popsicle week that Billy organises! and have been thinking about them a lot – I knew I still had some in the freezer to come home to which was great because London has been having a heat wave, too. They’re extra refreshing because of the fresh mint in there and because they’re popsicles, they’re a lot easier to make! I added matcha too, just for that pale green colour, but leaving it out is just as good too.

As it’s popsicle week, there are a huge number of other new popsicles floating around the internet right now so check them out over here! My past popsicle week posts can be found here, here and here! And if you make these popsicles & post to social media, don’t forget to tag me (@izyhossack) so I can see them

Fresh Mint & Chocolate Chip Popsicles

a pinch salt

1/4 cup (50g) granulated sugar

a 14oz can (400ml) coconut milk

1/2 cup (a large handful) fresh mint leaves

2 tsp matcha powder ((optional))

1/3 cup (50g) mini dark chocolate chips

1 oz (30g) dark chocolate, melted

3-4 tbsp cacao nibs (or more mini chocolate chips)

In a medium pot, heat the salt, sugar, and coconut milk over a medium-low heat, stirring occasionally. Once the mixture is gently steaming take it off the heat and add the mint leaves. Set aside for 30 minutes.

Place a strainer (sieve) over a medium bowl and pour the coconut milk mixture through it to remove all the mint leaves. Press on the leaves to push out all that goodness. Discard the leaves.

If using the matcha powder (just for colour, really) – place it into a small bowl or mug and gradually stir in a few table spoons of hot water to get a smooth mixture. Pour this into the bowl of coconut milk mixture and stir through. Leave to cool completely.

Pour the cooled popsicle mixture into your popsicle moulds. Drop in the chocolate chips, dividing them between all the wells of the popsicle moulds. Freeze for at least 4 hours (inserting the popsicle sticks about an hour in).

Remove the frozen popsicles from the moulds and place onto a lined baking tray. Place the melted chocolate into a sandwich bag, snip off one tip and use like a piping bag to drizzle over the popsicles – decorating with the cacao nibs immediately after drizzling as the chocolate sets super fast. Place back into the freezer/eat!

]]>https://topwithcinnamon.com/2017/06/fresh-mint-chocolate-chip-popsicles.html/feed1110427https://topwithcinnamon.com/2017/06/fresh-mint-chocolate-chip-popsicles.htmlThe Savvy Cook – my second cookbook!http://feedproxy.google.com/~r/TopWithCinnamon/~3/6TSsTfk_gHM/savvy-cook-second-cookbook.html
https://topwithcinnamon.com/2017/06/savvy-cook-second-cookbook.html#commentsSun, 11 Jun 2017 11:09:15 +0000https://topwithcinnamon.com/?p=9904I’m done with exams, back in London and I’m finally going to talk about my new book, The Savvy Cook, today!! If you haven’t pre-ordered already you can do so here: Amazon UK (out June 29th) Amazon US (out June 20th) Dymocks (AUS) (out July 23rd) Hachette (AUS) (July 23rd) The Book Depository (Worldwide) And once you pre-order...

And once you pre-order you can claim your copy of a FREE 10-recipe ebook download by emailing your proof of purchase to thesavvycookbook@gmail.com

A quick note about events first:

London, June 28th – I’ve got a little pop-up dinner (with recipes from the book) happening with all profits going to The Shoreditch Trust charity. You can see more info and buy tickets here

New York, June 22nd – there’s a FREE signing happening at Verde along with the lovely Hetty as she is launching her new book too! There will be complimentary vegetarian snacks and a cash bar. Find the details here

more things are going on over the summer in the UK so keep an eye on my events tab just underneath my logo on topwithcinnamon.com

Okay so here are the ‘headlines’ about it:

over 150 vegetarian recipes (many of which are vegan and/or gluten free or have adaptations to make them vegan/gluten-free)

Most of the recipes feed 1-2 people so they’re ideal if you’re cooking for yourself or only a couple of people. They can of course also be scaled up for when you need to feed more!

The recipes are easy, interesting and won’t break the bank

Very flexible recipes with loads of tips & ingredient swaps to help you adapt the recipe to suit your taste/what you have in the fridge

NO DIET FAD CRAP – there’s no weird superfoods in here, no coconut oil and I don’t go on about ‘detoxing’ or avoiding ‘refined sugar’. This is sensibly-healthy food and to me, that means LOTS of vegetables, whole grains, legumes & fruit but ALSO cakes + cookies – because hello you need to nourish your soul as well as your body.

One of the coolest things about the book is the ‘leftovers’ slant to all the recipes:

At the bottom of each recipe is a box telling you what ingredients you might have leftover after making that recipe – say for example half a lemon, a jar of tahini or cooked chickpeas.

The box tells you the page reference for the back of the book where there’s a HUGE 6-page table called ‘Makeovers with Leftovers’

In this table you can look to see what other recipes in the book you can make with that leftover ingredient – so you can find a use for half a lemon, all that tahini or the open can of chickpeas!

This is something I’m super excited about because I’ve found that when cooking for 1 or 2 people, I always end up with open bags of spinach, half blocks of feta, half a broccoli etc.. left over. I shove it in the fridge and forget about it and a week later it’s mouldy and I’ve had to throw it away! This leftovers table feature should help you tackle that food-waste by showing what recipes to make next so you can meal plan.

It’s ALSO great for when you’ve bought a niche ingredient like tahini or miso for a recipe in the book and you have no clue what else to do with it! Instead of making the same recipe again, this shows you what else to do with it without having to trawl through the whole book.

Another thing to point out is the ‘Clear the Fridge chapter!

This chapter has 4 different recipe templates for Pizzas, Tacos, Stir-Fries and Frittatas.

There’s a basic skeleton of a recipe with suggestions of ingredients you can use for each aspect of a recipe

It’s the perfect way to use up all the random bits of vegetables or whatever that you have left in the fridge at the end of the week!

There’s also 3 example recipes for each template to show you possible flavour combos

]]>https://topwithcinnamon.com/2017/06/savvy-cook-second-cookbook.html/feed159904https://topwithcinnamon.com/2017/06/savvy-cook-second-cookbook.htmlFig Jam, Apple & Hazelnut Crunch Overnight Oatshttp://feedproxy.google.com/~r/TopWithCinnamon/~3/AvCvs_b--co/fig-jam-apple-hazelnut-crunch-overnight-oats.html
https://topwithcinnamon.com/2017/05/fig-jam-apple-hazelnut-crunch-overnight-oats.html#commentsFri, 26 May 2017 17:52:06 +0000https://topwithcinnamon.com/?p=9915Ah exam period. This is probably the most stressed and busy I’ve been since A-levels. Probably something to do with how I have NINETY credits of modules this semester vs 30 credits last semester! My poor brain. I keep telling people to not give me any more facts because my brain cannot handle any more information. Luckily...

Ah exam period. This is probably the most stressed and busy I’ve been since A-levels. Probably something to do with how I have NINETY credits of modules this semester vs 30 credits last semester! My poor brain. I keep telling people to not give me any more facts because my brain cannot handle any more information. Luckily I’ve found the key to staying on track with revision is meal planning with my housemates and prepping breakfasts whenever possible but ESPECIALLY for exam days.

This is where overnight oats come in – my saviour. I can make them in a few minutes the night before my exams so that it’s prepped and ready for me in the morning. That means that I’m less freaked out because I have more time to actually read through my notes in the morning as I shove oats into my mouth. Yeah that’s right, I’m gloating about overnight oats – it’s an OAT GLOAT.

Anywho I teamed up with Quaker Oats UK to bring this post to you – they provided the super cute jar I used for the oats which is now my designated overnight oat jar. It’s got lil figs on the outside which was what inspired me to mix up my usual, plain overnight oats. If you’re in the UK, you can claim one of these specially designed jars by buying one of the promotional 1kg box of Quaker Porridge Oats OR by entering the competition below where you can win 5x of the specially designed jars. Just follow the instructions in the rafflecopter box below to enter!

For the Hazelnut crunch:

Make the jam:

Soak the figs in hot water for at least 30 minutes until softened. Drain and blend until smooth, adding a bit of water as needed, to get a paste. Blend in the cinnamon and a pinch of salt – set aside.

Make the oats:

In a bowl, mix the oats, milk and apple together. Set aside.

Make the hazelnut crunch:

In a medium frying pan, toast the 80g of oats and roughly chopped hazelnuts over a medium heat whilst stirring, until they smell toasty. Add the olive oil, honey and salt to the pan and continue to stir until the oats are completely coated. Stir for 30 seconds more then remove from the heat

Assemble:

Layer a few teaspoons of the fig jam into a jar and top with the oat mixture. Cover and place in the fridge overnight. In the morning sprinkle with the hazelnut crunch (and some extra apple) just before you dig in!

* Thanks so much to Quaker Oats UK for sponsoring this post! All opinions are my own

]]>https://topwithcinnamon.com/2017/05/fig-jam-apple-hazelnut-crunch-overnight-oats.html/feed309915https://topwithcinnamon.com/2017/05/fig-jam-apple-hazelnut-crunch-overnight-oats.htmlDouble Chocolate Sugar Cookieshttp://feedproxy.google.com/~r/TopWithCinnamon/~3/67XPkH94I1c/double-chocolate-sugar-cookies.html
https://topwithcinnamon.com/2017/05/double-chocolate-sugar-cookies.html#commentsMon, 01 May 2017 18:16:05 +0000https://topwithcinnamon.com/?p=9873Hello, friends! FIRSTLY – my second cookbook, The Savvy Cook, is available for pre-order! It’ll be coming out in the UK (29th June), US (20th June) and Australia & New Zealand (25th July) and you can pre-order via these links: Amazon UK Amazon US The Book Depository (Worldwide) If you pre-order the book now, there’s...

Hello, friends! FIRSTLY – my second cookbook, The Savvy Cook, is available for pre-order! It’ll be coming out in the UK (29th June), US (20th June) and Australia & New Zealand (25th July) and you can pre-order via these links:

If you pre-order the book now, there’s also a fun bonus: email your receipt to thesavvycookbook@gmail.com and I’ll send you a free bonus recipe booklet with 10 vegetarian mains/sides + 2 dessert recipes! (The bonus will only be available to those who pre-order)

I’ll be doing a post dedicated to The Savvy Cook soon so you can get more info! But just a quick outline – it’s all vegetarian recipes with lots of vegan/gluten-free variations throughout. The recipes are easy to make, everyday-style recipes (over 120 of them!!!) and there’s a mixture of savoury & sweet recipes throughout.

I’m also going to be coming to New York for the US launch so watch out for event announcements on here or my social media (same goes for London!). Plus if anyone has ideas for where I should eat/what I should do in NYC (book-wise + also visiting-wise) let me knooow please!!

Thanks, everyone

Now onto today’s recipe:

I’ve been drinking a hell of a lot of tea lately, mainly because of the fact I’m in full on revision mode and tea breaks are the main thing keeping me sane. So along with all that tea, I’ve been needing some good revision snacks. Dudes, the brain runs on glucose so you know what that means – cookies are ideal revision snacks!?

These chocolate sugar cookies from Sarah’s mouth-watering cookbook, The Vanilla Bean Baking Book*, are ideal at the moment. They’re a little crispy, a little chewy, and a whole lot chocolatey! I wanted to be a bit extra when making them so I also stirred mini chocolate chips into the cocoa-based dough to double up that chocolate hit. The best thing about these cookies is that, by rolling the dough in sugar before baking, you get a sparkly, crispy crust on the finished cookies. It just makes them extra special and, in my opinion, is much nicer than when you get those chocolate cookies rolled in powdered sugar – I’ve ended up inhaling that powdered sugar before and I can say that lungs do not like that v. much.

The dough comes together easily (I mixed it up by hand) and also keeps in the fridge for a few days (which I like because then I can spend 10 minutes more having a tea break waiting for cookies to bake hahah). If you do decide to chill the dough to use later just shape it into a log and wrap in cling film. Then you can cut off portions later when you want to bake!

Double Chocolate Sugar Cookies

1¾ cups (249 g) all-purpose flour

½ cup (50 g) natural cocoa powder, or a combination cocoa powder

¾ teaspoon baking soda

½ teaspoon salt

1 cup (227 g) unsalted butter, room temperature

1¾ cups (347 g) sugar, plus 1 cup (198 g) for rolling

1 large egg

1 tsp vanilla extract

1/2 cup (40g) mini chocolate chips

Adjust an oven rack to the middle position. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until smooth. Add the 1¾ cups sugar and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and beat on medium until combined. Add the flour mixture and chocolate chips and beat on low until just combined.

Place the remaining 1 cup of the sugar in a medium bowl.

Form the cookies into 3-ounce (85 g) balls (a scant ⅓ cup each). Roll each ball in the sugar and place 6 cookies on each prepared sheet pan. Bake one sheet at a time 11 to 14 minutes, until the edges have set and the centres are puffed and starting to crackle.

Transfer the baking sheet to a wire rack and let the cookies cool completely on the pan.

– Slightly adapted from ‘The Vanilla Bean Baking Book’ by Sarah Kieffer– Sarah’s recipe originally instructs you to make 11-12 large cookies (as in the recipe written above) but I made about 20 smaller cookies and baked for 8-10 minutes instead

]]>https://topwithcinnamon.com/2017/05/double-chocolate-sugar-cookies.html/feed209873https://topwithcinnamon.com/2017/05/double-chocolate-sugar-cookies.htmlHot Cross Bagelshttp://feedproxy.google.com/~r/TopWithCinnamon/~3/9OlDWe3KZ-4/hot-cross-bagels.html
https://topwithcinnamon.com/2017/04/hot-cross-bagels.html#commentsWed, 12 Apr 2017 18:34:54 +0000https://topwithcinnamon.com/?p=9862Woah this Easter break has gone by so FAST. I’ve been in London for just over 2 weeks now aaaand I’m slightly freaked out that exams start basically a month from today. But I’m ignoring that thought for a mo to tell you about my bagel x hot cross bun hybrid!! What we’ve got here...

Woah this Easter break has gone by so FAST. I’ve been in London for just over 2 weeks now aaaand I’m slightly freaked out that exams start basically a month from today. But I’m ignoring that thought for a mo to tell you about my bagel x hot cross bun hybrid!!

What we’ve got here is super chewy bagel dough, dotted with mixed dried fruit (which in the UK is basically currants, raisins and candied orange + lemon peel) and of course with the cross piped on top. Now, I’m always confused when I see US recipes for hot cross buns because people pipe a FROSTING cross onto the buns?? Adding frosting makes HCBs untoastable! So, please, for the sake of your enjoyment of HCBs, don’t used frosting on there; pipe a proper cross of water + flour paste + let your buns be toastable!!

Hot Cross Bagels

1 tsp active dried yeast

4 1/2 tsp granulated sugar

1 1/2 cups (360ml) water

4 cups (500g) strong flour (I used half white and half wholemeal)

2 tbsp mixed spice*

1 1/2 tsp salt

4 oz (100g) mixed dried fruit or raisins

for the cross:

1/2 cup (60g) plain flour

1/2 cup (125ml) water

Pour the yeast into a large bowl along with the sugar and 1/2 of the water. Set aside for 5 minutes then stir together.

Add the flour, mixed spice, salt and ~1/2 cup (125ml) of water. Use your hands to mix everything together in the bowl, adding more water a bit at a time as needed, to get a moist, firm dough. Tip out onto a lightly floured surface and knead for 10 minutes until smooth and firm.

Pour some oil into the bowl you were using and place the dough into it, turning to coat with the oil. Cover with a clean tea towel and set aside in a warm place until doubled in volume – about 2 hours.

Once the dough has risen tip it out onto a surface and pat down into a large circle. Sprinkle with the dried fruit then roll the dough up and knead it a few times to incorporate the fruit. Divide the dough into 8 equal pieces. Cup your hand around a piece of dough and use a firm, circular motion to shape it into a ball. Poke a hole in the centre of the ball and gently stretch the hole out to be about an inch wide – it sounds large but as they sit the hole will shrink up!

Oil a baking tray, preheat the oven to 400F (200C) and bring a large pot of water to the boil. Once the water is boiling, lower the heat so the water simmers. Gently lift one bagel and lower it into the water. Leave to boil for 1 minute then flip and boil for another minute. Remove to the baking tray and repeat this boiling with the rest of the bagels.

Place the plain flour into a medium bowl and gradually stir in the water until you get a thick, pipeable paste (you won’t need all the water). Scoop the mixture into a sandwich bag and and snip off the corner then use it like a piping bag to pipe crosses over the bagels – it doesn’t matter that the paste will be dripping through the holes as you can pull that bit off after it’s baked.

Bake the bagels for 20-25 minutes until golden and risen. Leave to cool before slicing and toasting – serve with butter (and lemon curd is delicious, too).

– adapted from New York Bagels in Kamran Siddiqi’scookbook, Handmade Baking– mixed spice is a mixture of cinnamon, nutmeg, clove, allspice and ginger. For those in the US, it’s basically Pumpkin Spice mix.